I went to Ghana a couple of years ago, and I remember having this in a breakfast buffet! Some shared an article that reminded me of this recipe.
https://www.eatingwell.com/recipe/8027162/red-red/
I followed this one fairly closely. I decided to seek out the red palm oil. I didn’t use the amount called for, just enough to cover the pan. I used 2/3 red palm and 1/3 avocado.
For the beans I subbed some heirloom one: Sea Island Field Peas – a cousin of black eyes peas and Buckeyes. In a 2:1 ratio. The buckeyes are creamy and the field peas are more toothsome.
I assumed chile powder meant ground chiles, I used 3 kinds and maybe a smidge too much. 😂
I cooked the beans with 2 bay leaves, some vegetarian bullion, and some chili arbol. I added a few cloves of garlic as well.
The recipe timing was a bit off – cooking those onions took a lot longer. I also just did the simmer in the over instead of the stove.
The chard got cooked with some sautéed shallots, ginger, garlic, tomato paste, and a fee cherry tomatoes. The rice got some chicken broth concentrate in the water.
The red red is delicious, will make it again. And maybe play with the beans since I have so many to eat!
The red palm oil adds a flavor that is not recreated with other oils, but you can absolutely sub another oil and it will still be delicious.
by PlantedinCA
Dining and Cooking